Product Description

Alongside traditional recipes for souffles, gratins, quiches and cheesecakes are an array of simple snacks and salads. Combinations such as pears with pecorino and prawns with feta should tempt the adventurous, while vegetarians should enjoy the variety that cheese cookery offers them. A detailed checklist of cheeses guides the intrepid and uninitiated alike, so whether you are searching for a new pasta sauce, an alternative to Welsh rarebit, or a different approach to entertaining, this book aims to offer something for every occasion.

Product Details

• Amazon Sales Rank: #1121507 in Books
• Published on: 2003-10-31
• Original language: English
• Binding: Hardcover
• 288 pages

Review
'The high point of the book for me is the half dozen pages devoted to fondues and raclettes. They are witty, informative and hunger-making.' Phillippa Davenport in the Financial Times 'A satisfying thick bible of cheese to stand on the kitchen shelf between Jane Grigson on vegetables and Elizabeth David on bread. Peter Graham clearly knows and loves his subject... a delight to read and a must for insomniac browsers' The Sunday Times 'I cannot recommend it too highly. It has over 300 recipes using cheese and is a marvellous source of creative inspiration as well as information.' Frances Bissell

About the Author
Peter Graham emigrated to France in the 1960s and now lives in a small village in the heart of the Auvergne. He has contributed articles on food and wine to the Sunday Times Magazine, The Times, The Guardian and the Good Food Guide as well as being the author and translator of many books including Jacques Medecin's Cuisine Nicoise, also published by Grub Street.

Customer Reviews

A wee gem of a book
This is a wee gem of a book providing new slants on the traditional cheese dishes you thought you knew alongside a wide variety of inspiring, delicious and less well know recipes, all presented in a chatty and readable style with background and insights into the origin of the dishes.

As with many things the simpest recipes made with the best ingredients stand out and after Aligot, plain mashed potatoes will never tatse as good again.